Barbecue: Short Ribs

I'm considering entering the barbecue competition circuit with my own team next year. I've been hard at work this summer developing my own barbecue pork recipes—you know the type that elicit a response of "I can tell you what's in it, but then I'd have to kill you" to inquiring minds.

With so much pork coming off the smoker, beef has been left to the wayside, but if I'm going to compete, I need a well rounded arsenal, so came these short ribs.

My previous attempts at short ribs have been so-so, but now with years more of smoking knowledge under my belt, this latest batch turned out fantastic.

Opting for a simple rub of mostly pepper and salt, it was the natural flavor of the beef and smoke against the tender meat that made these so irresistible.

I can honestly say that I was totally satisfied with these ribs, though I bet there will be some tweaks before I deem them competition-ready, and at that point the recipe will have to be pried from my cold, dead hands.*

* Not really, I enjoy sharing my recipes, I'm just trying some barbecue ethos on for size.

About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Procedures

1

In a small bowl combine black pepper, white pepper, salt, paprika, and garlic powder to make the rub. Season ribs all over liberally with the rub.

2

Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until ribs reach 180 degrees on an instant read thermometer inserted into the middle of the meat, about 4 to 5 hours. Spray ribs with apple juice about every hour during cooking.

Print:

Filed Under:

About the Author

Sharing his love between three beautiful grills and two handsome smokers (oh, and lets not forget a wife and a couple cats), Josh has a passion for grilling and barbecue that seems to grow bigger everyday.

Starting with a bi-weekly backyard barbecue series called The Meatwave in 2004, this pastime quickly became an obsession that turned into a full fledged recipe blog a few years later. He then brought those grillmaster skills to Serious Eats in 2008, delivering the best in grilling recipes every week. Taking the plunge from backyard to pro, he started up a competition team in the spring of 2012 and quickly added the "award-winning" label to his barbecue.

At this point, Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine.